From the Grape to the Glass: Pt 1 Progress Reports

How does the grape get into the glass? As you sit and sip the romance that is wine have you ever thought about the process that goes into making it? I’ve heard it said that, “Winemaking is 70% growing the grapes, 10% patience, 10% luck, 10% cleaning the toilets, and a whole lot of drinking beer.” While I know there is more to it than that, what really lies behind the glamour in the glass? This series follows winemaker Greg Lipsker, of Barrister Winery, and the journey of their Bacchus Vineyards Cabernet Sauvignon…from the grape to the glass.

Cheers!

Part 1 – Progress Reports

Barrister Winery, located in Spokane Washington, contracts with the Sagemoor group for specific rows of Cabernet Sauvignon and Syrah from the Bacchus Vineyards. Sagemoor is a partnership of four distinct vineyards, Bacchus, Sagemoor, Dionysus and Weinbau consisting of 900 planted acres. The Bacchus and Dionysus vineyards were planted in 1972 and 1973 and are made up of vines that have never frozen to the ground. This age and maturity makes these vineyards some of the most coveted in the state in producing consistently high quality wine. The vineyards are about 10 minutes north of the Tri-Cities along the banks of the Columbia River. Good wine starts with good grapes.

The Sagemoor group was the state’s first, and now the largest, vineyard group not tied to a specific winery. Top wineries from Spokane’s Barrister and Arbor Crest to other key wineries like Chateau St. Michelle, Long Shadows, Columbia Crest, Fidelitas, Vin Du Lac, Woodward Canyon (70 in all) use Sagemoor Group fruit.

Wine making is a year long process. Each spring the vineyard is buzzing with activity as the vines spring to life and pruning begins. As the year progresses, the vineyard manager keeps Greg informed of the progress and tends Barrister’s rows to Greg’s specifications. Once the buds break and the clusters begin to form, Greg, and co-owner Michael White often make the 90 minute journey from Spokane for progress reports.

On this journey Greg meets with the managing director, John Vitalich, general manager, Kent Waliser and vineyard manager, Derek Way to discuss the progress of the Cabernet and talk viticulture strategy for coping with the unseasonably cool year. 2010 has been a very cool year and is being compared to one of the coolest on record (for winemaking). The progress of the grapes is about 10 days behind which could potentially push harvest into a timeframe where cool temperatures are a concern. During Greg’s visit the grapes are going through veraison where they turn from green to purple. The vineyard crew is busy at work thinning shoots, removing sunburned and poor performing berries, to help drive the plant’s energy to the strong clusters.

Greg spends about an hour getting the update before hopping back in his Toyota Prius…off to check on more grapes from another vineyard. Stay tuned…

• Barrister Winery Website – http://www.barristerwinery.com
• Sagemoor Group Website – http://www.sagemoorgroup.com/index.html

Spokane Weekend Wine Events Aug 20-22

What are you doing this weekend? Chores? Yardwork? STOP – Treat yourself to some amazing wine. Spokane has you covered. Enjoy a big red T3 from Townshend, some hardy lasagna and Barbera from Trezzi or even a refreshing Pinot Gris from Latah Creek! Don’t miss one of Spokane’s signature events, Art and Glass Fest at Arbor Crest Winery too. Details are below. The yard work will still be there tomorrow. Drink Happy!

All Weekend  

Take a tour of the local wineries. Most are open. Visit this link for hours, reviews, wine recommendations, videos and more. http://drinknectar.com/spokane-wine-tour/ 

Art and Glass Fest at Arbor Crest Winery

This premier event in one of Spokane’s most beautiful settings features 53 local artists and live music. The event is Saturday and Sunday from 11AM – 7PM with music on Saturday from Sidetrack (1-6pm) and on Sunday from 1-4PM and 5:30 to dusk with Singlewide.

 

• Enjoy great local wine at The Davenport, Left Bank Wine Bar, and Niko’s Wine Bar

Friday, August 20

Wine Styles – Come be introduced to a local business that is pursuing their dream…chocolate.  They will be at WineStyles at 6pm. $15 8801 N Indian Trail Rd

Rocket Market – A Swanky Wine Cocktail party Sangria, mimosas, belinis and more. Join us as we learn to make twists on these classic recipes. Amanda will amaze us with her tasty white port cocktail recipes. It will be a night to remember! $16 7pm 343.2253; $15 726 E 43rd Ave.

Vino Wine Shop: Wine tasting with Spokane’s own Barili Cellars 3:00-5:30pm; 222 S. Washington

Davenport Hotel: Live music from 8pm – midnight

Left Bank Wine Bar: Live music every Friday starting at 8pm, no cover – This week, enjoy music from Maxi Mills. Left Bank is located at 108 N Washington.

Huckleberry’s Natural Market:

Saturday, August 21

Liberty Lake Wine Cellars is not open this weekend

Vino Wine: August Wine of the Month Club Celebrations 2-4:30; 222 S. Washington

Rocket Market: Saturday drop in tasting from 4-7pm: Yakima hot shots, Gilbert Cellars (of which I just recently visited). High quality estate vineyard wines. Try the Allobroges. Joining Gilbert will be Spokane’s own Pixie Dust Chocolates…double yum. 726 E. 43^rd Ave

Rocket Market: Live music at 7pm – SIDHE European-American fingerstyle guitar and lush vocals at the edge of the songwriting tradition: that’s the music of sidhe. With honesty and an easy, unstuffy virtuosity, Michael and Keleren Millham merge the worlds of pop, classical, folk and world music into a passionate, yet accessible, blend of sophisticated soundscapes and ethereal melodies.726 E. 43^rd Ave

Left Bank Wine Bar – Live music with Fly Right. While you’re there ask Jen to make you a special wine flight. She’ll surprise your taste buds. 108 N. Washington – Say congrats to Jen, she just got married a few weeks back!

Huckleberry’s Natural Market: Music with Abe Kenny at 7pm 926 S. Monroe

Sunday, August 22

Get out to a winery! – Always a handful of Spokane wineries open. Enjoy! Trezzi, Townshend, Lone Canary, Mountain Dome, Latah Creek, Arbor Crest, Knipprath and Caterina are open.

Arbor Crest Art and Glass fest continues with music from Singlewide from 1-4 and 5:30 to dusk…bring a picnic and enjoy!

Wine Radar

• Ghetto Gourmand – August 27; The underground food scene gets hot with Hot Summer Nights featuring Sante Chef / Owner Jeremy Hansen.  Don’t miss this fun and unique food experience. $125 each
• The Wine Soiree - September 9 at Beacon Hill, the Spokane Symphony Associates presents an enchanting evening with the Kathleen Cavender Band
• Kiwanis Club of Liberty Lake – September 12 at Zephyr Lodge from 3-6pm. Tickets are only $25 and include music, appetizers and wine. Come support a great cause!
• Vino Wine Dinner with Masselow’s at Northern Quest Resort and Casino – September 19; 5:30 PM – Contact www.vinowine.com 800.826.5674
• Cathedral Wine Festival – Enjoy hors d’oeuvres while tasting over 30 wines from Europe and the Western United States. September 24, 7-10 PM Cathedral of Our Lady of Lourdes, 1115 W. Riverside Ave. $50, $35 65 and older. (509) 358-4290.
• Valley Fest: A celebration in the valley that includes a parade, entertainment, wine/beer garden, a fun run, classic car show and “Taste of the Valley” on Saturday night! – September 24-26 < DrinkNectar is a proud sponsor.
• March of Dimes Signature Chef – Enjoy an intimate dinner with local celebrity chefs and wine. This elegant evening includes one of a kind auction items that benefit the local March of Dimes efforts to help save babies from pre-mature birth. October 2, 6-10pm at the Lincoln Center, $100 < DrinkNectar is a proud sponsor.
• Spokane Wine Magazine Launch Party 10/29 TBD
• Save the date for Cork & Keg (Nov 13)
• Save the date for Spokane Winery Association Holiday Wine Festival (Nov 19-21)

My Daily Wine

I realize it can be tough to wait until the weekend to wine. Thankfully there are wine events happening the other days of the week too. Take a look at what is happening with My Daily Wine. 

• MONDAY – FRIDAY: Happy Hour at Nikos with Pauline $2 Glass of Wine (1 red, 1 white), $2 off any glass, $2 off any flight and $2 beer. Happy Hour is 4-6pm and 9-close.
• MONDAY: Always Mimosa Monday at Wine Styles 8801 N Indian Trail Rd
• TUESDAY: Davenport Hotel $12 Tuesday Wine tasting from 5-7pm in the Historic Lobby. All paired with appetizers from the Palm Court Grill! Also ½ price bottles of wine in the Peacock room and Palm Court.
• TUESDAY: Live music at the Rocket Market 726 E 43^rd Ave. This week enjoy Laddie Ray Melvin at 7pm
• WEDNESDAY: It’s “Wine Down Wednesday!” 50% off wines at The Melting Pot
• THURSDAY: Arbor Crest free music Thursday. No cover charge, enjoy wine and music every Thursday with one of Spokane’s best views. 5:30-7:30 at the Cliff House.   
• THURSDAY: 8/26 at Huckleberry’s Market Presented by Jen Leyden of Dreyfuss-Ashby Imports. New releases of red and white burgundies. $20 per person, purchase tickets at courtesy booth. Limited seating. 7PM

Woodinville’s William Church Winery

Thirty-five wineries in a one minute radius? That is where you’ll find Woodinville’s William Church Winery. Located on NE N Woodinville Way, you’ll find a wine lovers walking Mecca. In a single afternoon, you can explore all areas of the states wine growing regions and the diversity that Washington wine has to offer. Don’t forget your designated driver…all that sipping can sneak up on you.

William Church winery is the second career for Rod and Leslie Balsley. Rod left the high-tech corporate world in 2004 and he and Leslie immediately looked to expand their garage wine hobby. With the help of some friends, they jumped into the booming Woodinville wine scene in 2005. Rod and Leslie enlist the help of assistant winemaker Marcus Rafanelli to craft big bold Bordeaux style wines and Syrah. With a case production near 2000, the Balsley’s are getting some top notch recognition for their wine. It doesn’t hurt that they are WSU alums either…GO COUGS!

The NectarView

2009 William Church Winery Viognier

• The Stuff: 100% Viognier slow cold fermented in stainless steel tanks. 14.1%ABV, less than 1% residual sugar, 240 cases produced
• The Swirl: Pale yellow straw color with a thin viscosity
• The Sniff: Moderate aromas of tropical fruit and apricots. Beautiful and floral through and through
• The Sip: All aboard for a taste bud trip to the South Pacific. I love the layers and layers of tropical fruits that keep coming in waves like the ocean. Guava, melon, cantaloupe, papaya and more. A very well balanced acidity keeps everything in check.
• The Score: At $21 this is one of the better made Viognier’s that I’ve had. While you may be able to pick a good Viognier up for $15-$18, the extra few dollars here are worth it. 4+/5

2008 William Church Bishop’s Blend

• The Stuff: A proprietary blend of 39% Cabernet Sauvignon, 38% Malbec, 11% Syrah, 9% Merlot, 3% Cab Franc, 14.1%ABV, 750 cases produced 
• The Swirl: Big bright purple colors with a thick plum center 
• The Sniff: Blueberry vanilla pie in the nose. If you’re not careful you might sniff a blueberry up your snout.
• The Sip: The blueberry comes through on the palate with a pinch of sweet blackberry on the front of the tongue. Good fruit flavor continues on the mid-palate as a slight pencil lead settles and then opens up to finish with medium spice. The finish is rounded without having any strong tannins.
• The Score: At $20 this is a very approachable wine that will satisfy even the most discriminating palate. A slight bitterness (probably from the oak) comes through on the finish but all in all this is a very well done wine. 3+/5

2007 William Church Sur La Mer Bordeaux Blend

• The Stuff: A left bank inspired blend of 40% Cabernet, 20% Merlot, 20% Cab Franc, 10% Malbec, and 10% Petit Verdot; 18 months in a combination of French and American oak, 12 months in bottle, 14.2%ABV, 250 cases produced
• The Swirl: Dark in color with good structure out to the edge of the glass. About 90% opaque
• The Sniff: The wine is alive with aroma before you even get your nose to the glass. Big notes of dark berry fruit, violets and cassis. The alcohol comes out just a hint on a deep sniff.
• The Sip: Elegant and full of fruit and structure from the front of the palate to the end. Good layers of dark berry fruits along with deep ripe cherries. A velvet texture lines the mid-palate with a finish of medium tannin on the finish. This wine rivals some I’ve had at twice the price in complexity and depth of flavor.
• The Score: At only $28 this is a steel of a Bordeaux style blend. The marriage of fruit is well done resulting in a fantastic wine to sip or to pair with strong hardy meals. 4/5

 

On the Web www.williamchurchwinery.com On Twitter @wmchurchwinery and On Facebook/WilliamChurchWinery

Drinking OFF Camera: Syrahs that Shine

Not every wine I drink ends up on camera. There are times where some wine ends up missing the casting call or they are a little camera shy. Some of these wines are amazingly talented and their art should be shared with the world. In the end the glow of the bright lights never illuminate their glory for the camera and the world to see. So, sadly they end up never seeing the stardom they deserve and are destined to the non-camera, off Broadway, performance that is this post…Drinking Off Camera.

2008 L’Ecole 41 Seven Hills Estate Syrah

I’ve previously reviewed several great L’Ecole wines (Apogee, Perigee, Luminesce, Seven Hills Merlot, and the Walla Walla Cabernet). From these reviews it is clear to see the consistent quality that connects each L’Ecole wine. While I haven’t tried everything, I can safely say that this little Walla Walla school house is tops in its class.

This 100% Syrah is a collection of grapes from three blocks in the Seven Hills vineyard. Winemaker Martin Clubb fermented the Syrah in stainless steel tanks before aging for 18 months in 40% new French oak. The result is about 1000 cases of a dark inky Syrah that comes in at 14.8%ABV. The strong dark plum color changes to moderately clear at the edges and gives off strong spicy aroma before even putting your nose to the glass. While the typical Syrah characteristics are present with bold jammy fruit, there is also a nice layer of smoke and earth. The mouth feel is moderate with the full flavor enveloping your tongue. The dense fruit quickly makes way for a velvety mid-palate and a finish of spice and strength. The Seven Hills Syrah provides a good layered flavor that would pair perfectly with pork, steak, and hearty pasta dishes. At $36, this may not be your every day Syrah, but it is certainly something to bring out when you want something “wow.” 4/5

On the Web www.lecole.com – On Twitter @lecole41 and on Facebook/lecole41

2007 Gilbert Cellars Allobroges

Recently, I spent a weekend with Sean Sullivan of Washington Wine Report. Our agenda was world wine blogging domination but we did manage to get out and about in the town of Yakima for a few hours of wine tasting. One of our stops was the highly recommended Gilbert Cellars. The stop did not disappoint.

The Rhone inspired Allobroges is Gilbert’s flagship wine. At only $20 the Syrah focused blend of 55% Syrah, 31% Mourvedre, and 14% Grenache is a wonderful blend of smooth spice, dried fruit, and earth driven structure. As we tasted through the selection of wine, the Allobroges stood out as being balanced and intriguing. I expected it to be at the top of their price tier, not the lower end. With a 700 case production, winemaker Justin Neufeld fermented the grapes in small one ton bins before moving the juice to age for 22 months in 17% new French and American oak barrels. 14.7%ABV. 4/5

On the Web www.gilbertcellars.com – On Twitter @gilbertcellars and on Facebook/gilbertcellars

2007 Molly Dooker Blue Eyed Boy

Molly Dooker has come on the scene like gang busters since 2005. Their wines have earned high praise from the magazine elite for amazing value “Lefty wines” and “The Boxer.” Their spendy “Velvet Glove” was their fifth wine to receive a 99 point score and was rated a “Classic” wine by Wine Spectator. I briefly tried the Velvet Glove and was very impressed with its smooth fruit and seemingly endless finish. The weight of the wine was impressive but the tasting scenario did not allow for a formal review.

I recently received several Molly Dooker wines and am excited to taste through each to see what all the fuss is about. The 2007 Blue Eyed Boy is certainly an impressive looking wine in the glass. The thick ink looks like jewelry and is reflective like purple crystal. The bold aromas are playful and jump out of the glass. From a distance a thick heavy blackberry fruit and licorice can be detected. When taking a deep sniff there are classic aromas of pepper spice and cedar. The 16.5%ABV is immediately detected on the nose and lead me to believe that if the wine lacks balance, we may be in for a hot sting upon swallowing. The mouth feel is elegant, opulent, and smooth (and other words similar in description). I can certainly understand the 85-90% Marquis Fruit Weight that is described a “the percentage of your palate that is covered by the velvety sensation of fruit, before you experience any of the structural components of the wine.” The wine is almost everything that it is cracked up to be. The finish is where the wine loses points (in my opinion). Even while letting the wine linger in my mouth I could feel the heat rising. After the fruit dissipated and upon swallowing, there was a less than moderate stinging sensation from the high alcohol. Every sense screamed love this wine but the lack of balance on the finish left the alcohol so dominate that it threw off the whole experience. At $55, this palate says 3/5. I look forward to comparing the 2009 vintage as the listed ABV is significantly less.

On the Web www.mollydookerwines.com On Twitter @mollydookerwine and on Facebook/mollydookerwines

Relationships Sell Products

When is the last time you measured the return on investment of that $300 business card sized ad in the local rag mag? Does anyone measure the return on investment of the $8,000 web site you just developed? What is the ROI on a Tweet?

• Let me float this out there: If you’re not where the people are, you’ll sell fewer products. Period.
• If you’re a local restaurant and the local people follow a local weekly news magazine for all their local food news…you better bet your butt you should be in that magazine.
• If you notice that your customer base is friending you on Facebook, I guarantee that if you interact with them there, you’ll sell more product.
• If people in your community are holding odd things called tweet-ups and are walking around with their eyes glued to smart phones…send out some choice tweets and those birdies will flock to you.

I recently read this tweet, “So far, there’s been little proof that social networking sells wine.” To be honest, I think this is bull shit (forgive my mouth, Mother). Social networking is the main thing that sells wine! The only variable is WHERE and HOW you choose to be social. Some wineries and businesses network by joining local groups. Others are social by e-mailing their client list. Some choose to network at charity events while others get social on Twitter and Facebook. Wine is social and social networking is good business. He who has the most conversations sells the most products!

In a recent post called “Return on Investment and Social Media Marketing,” Tom Wark says, “There are other ways to spend one’s time and money that deliver a GREATER return on that investment. It is not a matter of jumping into the electronic pool and seeing profits mount, even if you make a big splash.” Again, I disagree. I think there is no greater potential to a return on investment than personal and real conversation and engagement with people through relationship marketing like Twitter and Facebook. If I could pick up the phone and engage with hundreds of my fans / followers / likers simultaneously…imaging the power. If I could reach out and share my product or business development with thousands of people daily through email…imagine the power. If I could connect with people while they shop, dine, lounge and live their lives…imagine the power. Social networking (relationship marketing) is the cost of entry to good business just like the web site was 10 years ago. He who does it well has an intrinsic advantage over their competitor.

Let’s Talk ROI

Return on investment can be essentially measured in two ways: increased revenue or decreased expenses. Any investment of your money for your business should ask these basic questions:

• What is the desired outcome
• What metric will I measure
• How will I measure it

If all you are interested in is brand awareness…how will you measure it? Can you track mentions in the online space through Google? Will advertising in publication X result in the same results as advertizing in publications Y and Z at a reduced cost? What is the value of 5000 Facebook fans? Interacting online may require time (and yes teacher, time = money), but zero conversations results in zero revenue. There are “other ways to spend ones time that deliver a greater return on investment” for the SHORT term but long term success is built on long term relationships and there fewer ways to develop relationships than with today’s social tools.

Plans and Requirements

Lately I’ve been building a lot of Business Requirement Documents (BRD’s) and Communication Plans at work. At the beginning of each of these documents are sections for Critical to Quality Specifications (CTQ’s) and Success Measures. With CTQ’s we’re required to outline the current baseline, projected target and how we are going to measure it. Do you know the current baseline of your advertising results? How much business does that weekly newspaper ad generate? Don’t know? Ditch it. Whatever the program, make sure you know what your success measure is, how you’re going to measure it and what result is considered successful. Do you want to measure social media? Establish a baseline of sales or mentions or interaction (with your web site). Pick the metric you are going to measure (sales, visitor count, web page views). Develop a campaign to drive the results. This should be true with any marketing expense your business has. Is your yellow pages ad worth it? Does your regional magazine ad call people to action? Develop your marketing campaigns with purpose (including social media) and you’ll see tangible results.

Social networking (currently through Twitter, Facebook and Four Square) is the business model of the near term future. The quickest way to reduce cost is to build a network of brand ambassadors who will help spread the word about the business. This efforts results in a social currency that can be redeemed for direct sales.

You want a specific example of ROI on social platforms? Friday I was travelling to Yakima, WA and I tweeted “Where Am I Now?” from a local winery. A neighboring winery said, “Looks like you’re at one of our Red Mountain neighbors, you should stop by.” Shocked that they were so close, I made a brief detour, visited their winery and BOUGHT a $50 red wine blend for later that night. The value of that tweet $50. Repeat this scenario several times over as your follower / fan base grows.

Social media isn’t going anywhere (even if it changes popular platforms). We have entered the “new world” where everyone is hyper-connected to each other. Quality Social connections on Facebook and Twitter are infinitely more valuable than some of your basic collateral (magazine ads, print ads, web banners). Wark concludes his post with, “It’s critical to put in place a marketing plan that utilizes the most efficient tools that are most likely to deliver the greatest return on investment.” I agree here only to say that over time the greatest return on investment will be your social currency in places like Facebook, Twitter, You tube, and wherever your customers are.

Wanted: A Good Logo and Branding

Now hiring: Brand designer to develop logo and brand collateral for soon to launch wine business.

Eight months ago I launched this blog to network and engage for what would “someday” be a brick and mortar business. I distinctly remember saying, “If I can use Twitter and Facebook to get to a point where 200-300 people know who I am before I start my business, then I’ll be better off than the guy starting from scratch.” Never did I intend for “someday” to come so quickly. As a result, I find myself in a brand crisis needing clarity and direction.

There are a lot of talented graphic designers out there. Many of you are looking for clients, work or freelance jobs. Because I launched this endeavor through social media channels, I decided to reach out to the social networks to find a solution to my current branding need. I’m offering $1000 to the person who submits the best logo and brand collateral of my choosing.

The Details:

The contest will run through August 31. If no suitable brand is submitted, then a winner will not be selected. Entries should be submitted to josh@nectarcoffeeandwine.com in standard image file format. Winning submission must be able to fulfill all elements of the requirements to qualify.

The logo and brand collateral should be created to work as business logo and sign, web site header, business card, on merchandise, and in video.

The Business:

DrinkNectar is developing into several different business opportunities. The logo and brand should be created to maintain flexibility of the different business aspects.

Example: DrinkNectar (Wine Blog), DrinkNectar (Tasting Room), DrinkNectar (Wine and Coffee Bar), DrinkNectar (Media)

The first immediate use of the logo will be on this blog but it will also be used on a wine focused business that is tentatively set to open in mid-November.

The Brand Elements:

Currently the focus of DrinkNectar is wine, but the logo should not be so singularly connected to wine that it cannot transfer to other beverages (coffee, tea, etc) in the future. Design with the thought of nectar as being a liquid that can be tied to multiple items. The brand feel is modern without being urban or ultra modern and is still warm without being too organic. Brand elements should convey a sense of class without being stuffy. Feel free to look through this blog to get a general feel of my communication style over the last 9 months.

Brand Personality:

DrinkNectar should convey class, comfort and fun. The brand should be modern and simple. Personally, I’m more rock-n-roll and blues. Target market will be wine and coffee lovers (which skew 60/40 women to men). The brand should appeal to 21-35 and 45-60 markets equally.

Brand Colors:

I’m currently not tied to specific brand colors but they should be a marriage of warm and modern. Simple and clean lines and use of negative space are of value to me.

Brand Tag Lines:

There are two tag lines that I’ve used since the beginning of my branding that I would like to continue to incorporate. They don’t have to necessarily be incorporated in the logo, but will be added to the brand collateral.

“Enjoy life with friends…” and “Drink Happy”

Disclaimers and Disclosures

Winning entry must be able to provide an invoice that is billable in 15 days. Content should be provided in .psd, high resolution jpg, and vector image. Upon payment, winning content becomes property of DrinkNectar. DrinkNectar reserves the right to not select a winning entry. 

Previous Logo Iterations:

 

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